Grilled Vegetable Escabeche

Ingredients

3 bell peppers assorted varieties, filleted

6 sweet mini peppers assorted, rinsed, whole

2 large beets skinned and sliced 1/3 inch thick

2 clove garlic peeled

3 carrots peeled, quartered into spears

1 large yellow squash cut into thick half moons

1/4 cup kalamata olives

1/4 cup manzanilla olives

1 sprig rosemary minced

2 sprigs thyme pulled from stem

extra virgin olive oil to coat the vegetables

kosher salt to taste

Szechuan Peppercorns if available or black pepper, freshly ground

white vinegar to taste

granulated sugar to taste

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